astray recipes: Tijuana tacos

Categories: Veg10
Yield: 8 servings

Measure	Ingredient
16	Taco shells
1 tablespoon	Olive oil
1	Onion; chopped
2	Carrots; finely diced
2	Cloves garlic; minced
½ cup	Bulgur
1 tablespoon	Chili powder
2 teaspoons	Ground coriander
2 teaspoons	Ground cumin
2½ cup	V8 Juice
1⅔ cup	Cooked pinto beans
¼ cup	Fresh cilantro; minced
1½ cup	Sharp cheddar cheese; shredded
1 cup	Lettuce; shredded
1 cup	Tomatoes; chopped
¾ cup	Green onions; finely chopped
⅓ cup	Sour cream; (optional)
⅓ cup	Yogurt; (optional)

Preheat oven to 175 - 200 degrees F. Unwrap taco shells and put in oven to warm.

Heat oil in a large nonstick skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until vegetables begin to brown, about 6-7 minutes. Stir in bulgur, chili powder, coriander, and cumin and cook, stirring, 1-2 minutes.

Stir in V8 Juice and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until bulgur is tender. Add beans to pan and mash them slightly with the back of a wooden spoon or with a fork. Stir in cilantro and heat through.

To serve tacos, add some of the bean mixture to a taco shell. Toppings can be selected from cheese, lettuce, tomatoes, green onions, and optional sour cream & yogurt mixed together.

Per serving: 311 Calories (kcal); 18g Total Fat; (49% calories from fat); 10g Protein; 31g Carbohydrate; 28mg Cholesterol; 263mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.

tijuana tacos